Butterscotch Pie III

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"Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired."
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Ingredients

4 h 20 m servings 245 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
  2. To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

Reviews

1

This was really easy to make, and it tastes great! Honestly though, I don't think it even needs the sugar in the filling. You could leave out the pumpkin pie spice too. This would be really good...